Try these delicious garlic shrimp with fresh basil on a bed of zucchini noodles tonight. We're getting hungry just thinking about this recipe.
5 medium zucchini spiralized (approx. 5 cups)
1 Tbsp. olive oil
8 oz. raw medium shrimp peeled, deveined
6 cloves garlic crushed
¼ cup prepared pesto sauce
4 fresh flat leaf (Italian) parsley sprigs, finely chopped
5 fresh basil leaves finely chopped
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
4 Tbsp. sliced raw almonds
Boil water in steamer (or large saucepan) over high heat. Reduce heat to medium-high. Place zucchini in steamer basket; cook for 2 to 3 minutes, or until tender. Remove from heat. Set aside.
Heat oil in large nonstick skillet over medium-high heat.
Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp are opaque and firm.
Add pesto; cook, stirring frequently, for 1 to 2 minutes, or until heated through.
Add parsley and basil; toss gently until blended.
Season with salt and pepper if desired.
Divide zucchini between four serving plates; top evenly with shrimp mixture.
Garnish each serving with 1 Tbsp. almonds.